Try this recipe, created for Bush’s Grillin’ Beans by chef Tim Love, with a dry rosé or Albariño.
Grilled Beef Skirt Steak with Citrus
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
4 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons kosher salt
2 tablespoons cracked black pepper
2 pounds beef outside skirt steak clean
¼ cup peanut oil
2 lemons, cut in half
Combine rosemary, thyme, chili powder, cumin, kosher salt and black pepper to make dry rub.
Bring meat to room temperature. Light the grill and bring to 350 degrees.
Rub meat with peanut oil. Season well with dry rub.
Place meat on heated grill for 4 minutes each side for medium rare. Just before the meat is done, squeeze lemon all over the steak while still on the grill. This will punch up the flavor. Check temperature with a thermometer; remove from grill when the internal temperature reaches 165 degrees.
To serve, slice meat across the grain.
Serve with 1 (21-ounce) can Bush’s Texas Ranchero Grillin’ Beans.
Makes 4-6 servings.
From Tim Love